This cake definitely deserves an “OH MY!”…. Aside from looking beautiful, it tastes AMAZING!! Since we are in nectarine season right now, it has to be the perfect time to make this cake.
It’s always surprising the stuff you find when you move. For
me, it was my home-made cookbook of recipes I had cut from magazines and
packages or recipes someone had shared with me.
I had actually tried this cake years ago but misplaced the book, hence
losing the recipe. Well, lucky for you
and me, that recipe has been found, along with my notes on how I changed it
up.
This cake is so delicious and would be perfect with a cup of
coffee for breakfast, an afternoon tea or as the perfect ending to an evening
meal. It looks as though we used quite a
bit of sugar for the topping, but while it bakes, the sugar caramelizes so
well, that it’s not overpowering but adds a rich, delicious flavor that merges
wonderfully with the fresh nectarines.
Happy Cooking Everyone!
INGREDIENTS
1 tablespoon butter softened
¾ cup of packed brown sugar
3-4 ripe nectarines, pitted & sliced into ¼ - ½ inch slices
1 1/3 cup flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter (softened)
1 ½ teaspoon vanilla
¼ almond extract
1 egg
½ cup milk and ¼ cup half and half
9inch round springform pan
***TIP- if you do not have a springform pan, use a regular 9
inch cake pan. Just make sure you foil the whole pan for easy removal.***
Preheat oven to 350
Butter the pan with the tablespoon of softened butter. Sprinkle
the ¾ cup of brown sugar on the bottom of the pan.
Using a fork, press the brown sugar down. Arrange the nectarine slices in a circular pattern until the pan is completely covered. Set aside.
Using a fork, press the brown sugar down. Arrange the nectarine slices in a circular pattern until the pan is completely covered. Set aside.
In a Small bowl, combine the flour, baking powder, salt, cinnamon,
nutmeg together till it is well blended.
In a medium side bowl (or your kitchen aid bowl), add butter
and sugar together and beat till it is fluffy.Beat in the vanilla, almond extract and egg.
Now alternate between adding the flour and milk to the egg mixture. Do not over mix, just make sure all the ingredients are incorporated.
Now alternate between adding the flour and milk to the egg mixture. Do not over mix, just make sure all the ingredients are incorporated.
(finished batter)
Pour the batter over the nectarines, with a spatula spread
the batter until the nectarines are completely covered.
Put the spring form pan on top of a cookie tray or pizza
tray. The brown sugar will most likely
leak a little bit from the bottom ---
you do NOT want to set the fire alarm off (TRUST ME!!). Also the clean up is much easier.
Remove from oven, let cool for 5-10 minutes.
On a large plate or platter, flip the cake, then remove the
springform. Remove the foil base
carefully.
Oh my gosh, your delicious desserts get me every time... I now have a huge craving for this sweet cake and a gigantic cup of coffee!
ReplyDeleteThis dessert was delicious Ann! Perfect timing for the fruit too. I hope you are good and the wedding cake trials are going well!
ReplyDelete